Guests can enjoy the newest addition to Red Robin’s Finest burger line, The Big Sky, inspired by Chef Brad Halsten through Jan. 4.Chef Halsten was Red Robin’s Best of the Bash Contest Grand Prize Winner at the 2014 Food Network and Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE.
The Chilean Cherry Committee, an entity associated with the Chilean Fruit Exporters Association (ASOEX), anticipates total exports of fresh cherries from Chile to reach 100,000 tons this year.As the second largest export market for Chile, North America anticipates a 45 percent increase in volume from the 2013-14 season.
Acclimating to life after the recession has been a bumpy ride for many brands. Bravo Brio Restaurant Group reported a third-quarter sales decline of 5.8 percent this week, while Famous Dave's third-quarter sales declined a similar 5.
Industry reports can be a double-edged sword: they foretell trends, but can also mislead operators into thinking there are tastes and ingredients they must have on menus. As information floods in, it takes expertise for operators to understand which trends are worthy of consideration and knowhow to properly menu them.
Chopps American Bar and Grill, a modern spin on the quintessential American chophouse, announced a new fall menu.The new menu, a collaboration between Executive Chef David Verdo and Consulting Chef Daniel Bruce, uses peak-of-season ingredients to reinvent familiar American cold weather classics.
Indiana-based Eddie Merlot’s Prime Aged Beef and Seafood restaurants, with 10 operating restaurants and three in development stages, uses the tag line “Distinctly Different.”President and founder Bill Humphries challenged his corporate executive chef, Tony Dee, and director of operations, Bruce Kraus, to create food items that are even more distinct.
Dallas-based Boston’s Restaurant & Sports Bar announced today the launch of its new gourmet menu.Just in time for the holidays, Boston’s new menu features 17 new items. The casual-dining brand is now offering the new menu at all locations nationwide.
Red Lobster is introducing its first new menu since becoming a private company in July.The menu is designed to appeal to true seafood lovers by bringing them new lobster-based entrées, new and improved signature combination dishes, and more seafood variety.
New York City restaurant Serendipity 3, which celebrates 60 years in business this year, received a Guinness World Record for the most expensive sandwich in the world, The Quintessential Grilled Cheese Sandwich, which sells for a whopping $214.
TGI Fridays announced its new Rib Flight Trio, offering customers an expanded selection of ribs with choice of three of five grilled, premium rib tastes on one plate with sides for $10.Guests at Fridays can choose three sections of baby back ribs baked in-house, each with their own tasty seasoning, sauce, or topping.
As the morning daypart lifts off and craft cocktails surge, it was only a matter of time before restaurants and bartenders started putting the essence of the two trends into one glass. Enter tea- and coffee-based cocktails.
Starting in November, Hotel Arts Barcelona will be serving two delectable white truffle-tasting menus expertly paired with a selection of exclusive wines.This sought-after delicacy comes into season next month and will be the central ingredient in a unique menu created by Catalan chef, Paco Pérez, and the team behind Enoteca, a two Michelin starred restaurant.
All Hallows' Eve is a time for candy, ghost stories, costumes, and vampires. Avoiding the living dead can be a real pain in the neck so this Halloween, Red Robin Gourmet Burgers is launching "Vampire Fighters Fries.
Shooters. Frequently, they are drinkable and proffered as a beverage, but just as often they are food items served with a spoon. The trend is gaining momentum on bar and beverage menus, as appetizers or desserts, and across most dayparts.
Customer choice has become the calling card for menus among full-service chains as they take note of the success enjoyed by fast-casual concepts. Now that diners are accustomed to designing their way to countless versions of burritos, burgers, and other fast-casual favorites, savvy full-service chains are creating menus that allow some of this build-your-own freedom.